Nenthra Pazham Ari Pradhaman

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Any event or celebrations are just a reason for making payasam, Nenthra Pazham Ari Pradhaman this season is a good choice to try at home.

Posted by Ria Samuel

Cooked 100

Saved 100

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Ingredients

  • Nenthra Pazham / Kerala banana – 3 medium
  • Jaggery – 100gm
  • Coconut milk thick extract – 1 cup
  • Coconut milk medium extract – 2 cup
  • Water – 1 cup
  • Cardamom powder – 1/4 tsp
  • Sona masoori rice – 1/4 cup
  • Ghee – 3 tsp
  • Cashew nuts
  • Raisins

Preparation

Step1

Cut 2 of the plantain into three pieces each and steam them. Once done, set aside to cool. Pulse the steamed plantain to form a paste.

Step2

Half cook the rice in water and drain it.

Step3

In a deep bottom vessel, bring 1 cup water to boil and add the jaggery. Let the jaggery melt. Strain it to remove impurities if any.

Step4

Transfer the strained syrup back to stove and add in the mashed plantain. Stir well to combine. In case the mashed plantain does not combine well with the jaggery syrup due to lumps, just pass it through a sieve and it will mix well.

Step5

Pour in the medium coconut milk extract and bring it to boil. Reduce the flame and add the half cooked rice along with the cardamom powder. Stir well to prevent it from sticking to the bottom.

Step6

Once the rice is cooked, pour in the thick milk extract. Bring it to boil and reduce the flame. Let it simmer for 2-3 minutes before you switch off.

Step7

In a separate skillet, add ghee and fry the cashew nuts till golden brown and raisins till puffed up. Add this to the pradhaman.

Step8

Cut 1 plantain into small chunks and stir fry them in ghee till the color just begins to change to brown. Pour this into the pradhaman along with the remaining ghee and give it a good stir. Serve it hot or cold as suiting your palette.

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